The dissident of Hauz-Khas village

Breaking the stereotype is not an easy job and trying to create your own league in the same spot  is just next level. Hauz-Khas village has a set pattern of customers falling in; they are mostly under 30, young and come for drinks and party, that’s it. Trying to set something from the perspective of a chef and not a mixologist in a place where people don’t really come to eat is a tough place to declare battle on.

The village balcony located at 26 Hauz-Khas Village on the 1^st floor is trying to break the myopic view of party goers and is trying to offer great variety of food over lucrative pricing. This is another project by Chef/Consultant Umesh Kapoor. What I like most about him, is his enthusiasm to explore new and old dishes from across the globe and experiment them unless he gets them right.

I was greeted with a Chicken sattu soup which is rich, nostalgic and so old school that it instantly reminds you of childhood, coupled with Afghani bread which is firm and is to be enjoyed like a biscotti which won’t fall off even after a long dip. The next one was Ensalata de fruit which is a salad of cheese fritters, bread crumbs, lettuce and grilled papaya glazed with honey and orange vinaigrette, the sweet and tangy hint of grilled papaya instantly melts in mouth and makes you ask for more.

The Koliwada Tawa Fisss is a pomfret deboned(barring the head) stuffed with green paste and a Bombay special Ghati masala on top. It is immensely skilful of anyone to try and debone a fish that falls apart on first touch. The Hummus bin Mekhleyah is Hummus with pickled carrots & cauliflower served with pita on side. It was good but, if the black-pepper on top would have been more grounded It wouldn’t have made up for the granular experience.

From the mains I had the Grilled chicken with risotto milanesa which is a risotto from southern Italy which does not have cheese, is cooked with chicken broth and can be done in Arborio or Carnaroli rice. This one served to me was cooked with basil pesto, without the broth with Indian short rice, served with grilled chicken and sweet corn, where the corn aptly covered up the salty pinch of dish with its sweeter note. This dish has the potential to be a signature fusion dish from the place.

The Fish Nonya Curry is a dish of erstwhile Chinese descendants who settled in Malaysia and Java Island commonly referred as Perankan. The light fish curry with Okra and short rice is great simple dish apt for everyday lunch. The Gatta curry is very different from one doing rounds across the ace restaurants this one is extremely hot, very light as a gravy  and is served with Bajre ki roti; a true Marwadi Gypsy food.

The PLF (pocket Loosening Factor) for the place is INR 1000 for 2, the can be contacted on (011)-33107589 and the suggested orders are Chicken sattu soup, Koliwada tawa fisss and Risotto Milanesa. The cocktails section also has some great stirs like Mint Julep and Bloody Thai martini which are worth the attention.